Lo-Fat Black Bean Lasagna

1 − 28 ounce jar tomato pasta sauce

1/2 cup water

2 cans (15 ounce) black beans, rinsed and drained

1 3/4 cups low fat ricotta cheese

1 egg

12 uncooked lasagna noodles

2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375° F.

Over low heat, simmer tomato sauce, water, and black beans.

Meanwhile, in a small bowl, combine ricotta cheese and egg. Set aside. Using a

9 X 13 inch baking dish, place 1 cup of the bean/sauce mixture on the

bottom of the dish. Place 3 pieces of uncooked lasagna noodles on top of the

sauce. Next, spread about 2/3 cup of the ricotta mixture over the noodles. Top

with 1 cup of the bean/sauce mixture, lastly about 1/2 cup of the mozzarella.

Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella.

Then place on the remaining 3 lasagna noodles and pour the remaining

bean/sauce mixture over all. Top with remaining mozzarella.

Cover with foil and bake for 30 minutes. Remove foil and continue to bake

another 15 minutes. Remove from oven and let stand for 15 minutes

before cutting.